Method1 Heat the oven to 170C/gas 3. Butter four ramekins and dust with icing
sugar.2 Chop the figs. Add zest, vanilla pod seeds, arrowroot and cream and
cook on a low heat until it thickens slightly. Cool. Combine with the egg
yolks.3 Whip the whites until soft peaks form. Gradually add the sugar,
beating all the time, to form a firm meringue. Fold into